Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 4

This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt.  Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.

Recipe by Cooking Light July 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
16 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

  • Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

  • Reduce oven temperature to 325°.

  • To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

  • Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

  • Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

  • Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Chef's Notes

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.

Nutrition Facts

291 calories; calories from fat 30%; fat 9.8g; saturated fat 5.7g; mono fat 3g; poly fat 0.5g; protein 12.9g; carbohydrates 37.7g; fiber 0.2g; cholesterol 98mg; iron 0.7mg; sodium 410mg; calcium 93mg.
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